Estimated Nutrition (whole recipe, rough)
Counts 11 of 13 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Parmesan Cheese | 1 oz (28g) | 110 |
| Onion | 1 medium (110g) | 44 |
| Green Beans | 1 cup (100g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Chili | 1 tsp (2.7g) | 8 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 2 cup small yellow onions, cut in
- 2 cup chopped, peeled fresh ripe
- 1 cup yellow squash, thinly sliced
- 1 cup zucchini squash, thinly slic
- 1 1/2 cup fresh green beans
- 2/3 cup water
- 2 tbsp minced fresh parsley
- 1 garlic clove, minced
- 1/2 tsp chili powder
- 1/4 tsp salt
- 1/8 tsp fresh ground black pepper
- 6 oz tomato paste
- 1 lbs uncooked spaghetti
- 1/2 cup parmesan cheese, grated
- =
Directions
A lively pasta with summer vegetables, good hot or cold. Combine first 10 ingredients in large saucepan; cook for 10 minutes, then stir in tomato paste. Cover and cook gently, 15 minutes, stirring occasionally until vegetables are tender. Cook spaghetti in unsalted water according to package directions. Spoon sauce over drained hot spaghetti and sprinkle parmesan cheese over top. Nutrition (per serving): 260 calories total fat 3 g (9% of calories)